Korean · Serves 2
with Carrots, Peas, Scallions & Crispy Fried Onions
This fried rice is on the table in 20 minutes thanks to pre-shredded Brussels sprouts and carrots, and has tons of flavor thanks to sweet-savory bulgogi sauce and aromatics like ginger and scallions. Serve it over a bowl of fluffy white rice, sprinkle with fried onions and scallion greens for crispy-crunchy contrast, and you’ve got a vegan victory!
Wash and dry produce. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 3.
Once rice has cooked 10 minutes, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 30 seconds.
Add Brussels sprouts, carrots, peas, garlic powder, and a pinch of salt and pepper; cook, stirring occasionally, until veggies are just tender, 1-2 minutes.
Turn off heat; transfer veggies to a plate and spread out to cool. (The more you spread them out the better! It will help them stay crisp as they cool.) Wipe out pan.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add cooked rice and gently press into an even layer using a rubber spatula or the back of a spoon. Cook, undisturbed, until crispy, 30-60 seconds.
Add veggies and bulgogi sauce; stir to combine. Taste and season with salt and pepper if desired.
Divide fried rice between bowls; top with crispy fried onions and scallion greens. Drizzle with as much Sriracha as you like and serve.
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